Gnocchetti with mortadella and pistachios: the recipe for a delicious and very simple starter

ingredients
  • For the dumplings

  • Yellow-fleshed potatoes
    500 grams

  • Flour 00


    250 grams
    • 0 kcal
  • salt
    1 pinch
    • 21 kcal

  • For the dressing

  • Mortadella diced


    150 grams
    • 91 kcal
  • Goat cheese
    100 grams

  • chopped pistachios
    50-60 grams

  • salt


    to taste
    • 21 kcal

Calories refer to 100 grams of product

the gnocchetti with mortadella and pistachios I am a first course greedy and elegant, but very easy to do. A creamy and tasty recipe, perfect for your guests, for Sunday or for a festive lunch: to prepare it you will need few ingredients and a pinch of dexterity. If you prefer, you can prepare the gnocchi with a little early, keep them in the fridge and cook them only at the right time: here’s how to prepare them to perfection.

How to prepare mortadella and pistachio gnocchetti

Gnocchetti with mortadella and pistachios the recipe for a delicious

Boil the potatoes in boiling water, then drain, peel and mash them while still hot with a potato masher; form the classic fountain with the flour and add the potatoes and a pinch of salt in the center; Knead well (1), until you obtain a smooth and homogeneous dough.

1640692533 119 Gnocchetti with mortadella and pistachios the recipe for a delicious

Divide the dough into eight parts and form beads the thickness of your fingers. Using a knife, make balls of about 1 cm (2). Sprinkle them with a little more flour and set aside.

1640692533 726 Gnocchetti with mortadella and pistachios the recipe for a delicious

In a skillet, brown the mortadella with a drizzle of oil. Meanwhile, boil the meatballs in slightly salted boiling water. As soon as they rise to the surface, drain them and pour them directly into the pan with the mortadella (3).

1640692534 319 Gnocchetti with mortadella and pistachios the recipe for a delicious

Add the goat cheese and a drop of the cooking water, then mix well. Turn off the heat, complete with the chopped pistachios (4) and season with salt if necessary.

1640692534 123 Gnocchetti with mortadella and pistachios the recipe for a delicious

Serve and serve the warm and stringy gnocchi (5).

Advice

For this recipe use white-fleshed potatoes, more floury: if possible choose a little “old” potatoes. When you boil the potatoes, avoid peeling them, so that they do not absorb too much water; before kneading them, let them cool slightly, so you will be sure not to use too much flour; finally, do not knead the dough too much to avoid activating gluten.

You can vary the dish by replacing the mortadella with a few jowls or the Bacon, or use the burrata or another cream cheese instead of goat cheese.

If you liked this preparation, try the recipe for sorrentine gnocchi.

storage

We suggest that you consume the meatballs immediately, to prevent them from losing their consistency; in any case you can keep them in the refrigerator for 12 hours tightly closed in an airtight box.

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